Japanese Pumpkin Soup (kabocha Soup)

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb japanese kabocha squash
• 1 small onion, thinly sliced
• 3/4 cup milk
• 2 chicken bouillon cubes
• 2 1/3 cups water
• 1 tablespoon butter
• salt and pepper (to season)

Recipe

• 1 cut pumpkin into large blocks and remove seeds.
• 2 place pumpkin on a plate and heat in microwave for one minute.
• 3 slice pumpkin thinly.
• 4 heat butter in saute pan and cook onion slices until softened (not brown).
• 5 add pumpkin slices to the pan and saute.
• 6 add chicken bouillon and water and simmer vegetables until softened.
• 7 when cooked, whirl the vegetables and broth in a blender or food processor until smooth.
• 8 return to the pan and add milk.
• 9 heat the soup over low heat.
• 10 season with salt and pepper to taste.